The cabbage is a Brassica oleracea, a winter vegetable with a very low calorie intake. In the kitchen it is prepared in many ways, raw or cooked. In this recipe we propose it as it is consumed in Trentino-Alto Adige, with the addition of cumin.
Ingrediants
- 1 cabbage
- extra virgin olive oil
- salt
- garlic
- cumin seeds
- balsamic vinegar
The cabbage that we used in this recipe is by heart but it is also possible to use the most common one with a rounded shape. It is a winter vegetable from valuable nutritional properties, has few calories and is very versatile in the kitchen. We find it cooked in some recipes and raw in tasty salads, in version vegetarian or flavored with anchovies or speck.
In this recipe there are no ingredients of animal origin, therefore it can also be consumed by those who follow a vegan diet. The presence of cumin is interesting, a spice that is not unusual in our cuisine.
This contour is quick and easy: to be used in the months from November to February, both for a midweek meal and for a dinner with friends.
OTHER TASTY RECIPES: Cabbage salad, Cabbage salad with speck, Cabbage salad with anchovies
How to prepare: Cabbage with cumin
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Portions
-
4 – 5
How to prepare: Cabbage with cumin
To prepare sautéed cabbage with cumin, thinly slice the cabbage. For this operation you can use a slicer – you will get a perfect result – or a very sharp knife. Wash the cabbage and dry it coarsely. Put it in a pan with a drizzle of oil and a clove of garlic. Salt.
Cover and cook for about 15 minutes, checking from time to time. If it were to dry too wet with two tablespoons of water. When the cabbage is well dried it is ready to be served. Remove the garlic and add the cumin to taste. Off the heat, on each diner’s plate or on a serving dish, season your side dish with a round of DOP balsamic vinegar. Serve cabbage with hot cumin.
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